Lime and olive oil-marinated scallops, shrimp, artichoke hearts and chunks of red and yellow bell peppers are threaded onto skewers and grilled.
2 dozen large sea scallops
1 dozen medium shrimp, shelled and deveined
1 (8.5-ounce) can whole small artichoke hearts, drained
2 red or yellow bell peppers, cut into 2-inch pieces
1/4 cup olive or vegetable oil
1/4 cup fresh lime juice
Salt and freshly ground pepper to taste
Wooden skewers soaked for 15 minutes in water
- In a large bowl, combine all ingredients and toss gently.
- Thread scallops, shrimp, artichoke hearts and peppers alternately on skewers; reserve marinade.
- Preheat barbecue or gas grill. Oil grilling rack, and adjust height to about 6 inches from heat.
- Grill kebabs over low heat 6 to 8 minutes or until scallops turn opaque and shrimp turn pink. Turn kebabs carefully at least twice during grilling and brush with marinade.
Makes 6 servings.